Green Cauliflower & Olive Capellini
So tonight, I skipped the heirloom tomato caprese (that I've been eating almost every night for weeks) for this pretty and very simple capellini pasta with green cauliflower, garlic, pesto, feta, and kalamata olives.
I found the green cauliflower on special as I searched high and low for sea beans (apparently, there's been a recent local "rush" on sea beans as I'm told by everyone that they're "sold out". Locals...even Berkeley Bowl.) I wonder what this means...
Anyway, despite my sudden Tofu-inspired interest in vegan and raw food, perhaps it means I should actually cook something for myself.
I've always loved cauliflower, and usually think of eating it with a powerhouse cheese sauce. Here, however, I sauteed the green cauliflower with garlic and olive oil, and tossed it with cook capellini, pesto, sliced kalamata olives, and topped with a little feta (optional).
Light, tasty and well-partnered with a glass of Chiati and La Brea's awesome Organic Wheat bread.